Critical Violation: PHF Hot and Cold Holding 3-501.16Potentially hazardous food is held above 41 F or below 140F.WALK IN AMBIENT AIR- 46.8 FOOD TEMPERATURES ARE 43.3-43.5 MILK BY DOOR WAS 44.7 AND MOVED TO UPSTAIRS WALK IN COOLER. REFRIGERATION TECHNICIAN HAS BEEN CALLED TO REPAIR UNIT. IF FOOD TEMPERATURES ON MEAT RISE ANY MORE MEAT WILL NEED TO BE MOVED TO UPSTAIRS WALK IN IMMEDIATELY.Number of violations: 1

Critical Violation: Reheating for Hot Holding 3-403.11Potentially Hazardous Food not reheated to at least 165F within two hours.GREEN BEANS IN SHAM- 71.4 DISCUSSED WITH FOOD HANDLER TO KEEP GREEN BEANS COLD UNTIL THEY CAN BE PLACED IN OVEN. GREEN BEANS WERE PULLED FROM UNIT AND PLACED ON A TABLE AT ROOM TEMPERATURE.Number of violations: 1

Critical Violation: Preventing Contamination from hands 3-301.11Food employees do not use proper methods when handling foods during preparation or serving.OBSERVED FOOD HANDLER SCRAPING RANCH OFF OF SPATULA WITH FINGERS.Number of violations: 1

Critical Violation: Sanitize equipment/utensils 4-702.11Utensils or Food-Contact surfaces of equipment not sanitized before use after cleaning.NO SANITIZER IN PLACE.Number of violations: 1

The establishment did not pass inspection on this visit.

Critical Violation: Reheating for Hot Holding 3-403.11Potentially Hazardous Food not reheated to at least 165F within two hours.CRAWFISH- 65.8 CRABLEGS- 92.6 FOOD HANDLER STATED HE PULLS LEFTOVER PRODUCT FROM COOLER AND PLACES ON BUFFET LINE TO REHEAT AND COOKS NEW PRODUCT IN STEAMER AND IN BOILING WATER. STATED HE WAS TRAINED TO SET THE BUFFET UP THIS WAY. DISCUSSED REHEATING PROCEDURES AND TEMPERATURES WITH FOOD HANDLER. CRAWFISH AND CRABLEGS WERE PULLED FROM BUFFET TO REHEAT TO 165°F.Number of violations: 1

Critical Violation: Equipment FCS Utensil clean 4-601.11 4-602.11Food-contact surfaces of equipment or utensils are not clean and sanitized or are not cleaned and sanitized as frequently as required.1. NO SANITIZER OUT UPON ARRIVAL. SANITIZER WAS PUT IN PLACE. DISCUSSED WITH FOOD HANDLER THAT SANITIZER NEEDS TO BE AVAILABLE AND USED BEFORE FOOD PREPARATION BEGINS FOR THE DAY. 2. BUILD UP ON TEA URN NOZZLES. NOZZLES WERE PULLED FOR CLEANING. SODA NOZZLES WERE STILL ATTACHED TO MACHINE. MANAGER WAS UNSURE IF THEY ARE BEING CLEANED AND SANITIZED DAILY.Number of violations: 2

Critical Violation: Pesticide Use 7-206.12 & 7-206.13Use or improper use of restricted pesticides.OBSERVED A CAN OF COMMERCIAL RAID IN KITCHEN. COMMERCIAL RAID STATES IT IS TO BE USED IN NON FOOD AREAS. CAN WAS DISCARDED. CONTACT YOUR PEST CONTROL PROVIDER TO DISCUSS PESTICIDES THAT CAN BE USED IN COMMERCIAL KITCHENS.Number of violations: 1

All critical violations were corrected, allowing the establishment to pass inspection.

Critical Violation: PHF Hot and Cold Holding 3-501.16Potentially hazardous food is held above 41 F or below 140F.1. TWO WHOLE HAMS WERE SITTING OUT AT ROOM TEMPERATURE. HAMS WERE 60.7 & 59.8°F. 2. TWO BAGS OF SCRAMBLED EGG MIX WERE SITTING AT ROOM TEMPERATURE. EGGS WERE 54 & 56.8. ALL FOOD ITEMS WERE DISARDED. DO NOT LEAVE FOOD SIT AT ROOM TEMPERATURE FOR ANY REASON.Number of violations: 2

All critical violations were corrected, allowing the establishment to pass inspection.